Djilba Season - First Spring
Welcome to Djilba - the Noongar season of conception.
Djilba is a transitional time of year in which there are warmer, sunnier days that break through the cold of Makuru season and we start to feel an ‘up and out’ energy.
Djilba is marked by this shift in weather and the blooming of the yellow wattle, which precedes the explosion of wildflowers that will bloom throughout Western Australia during Djilba and Kambarang seasons.
Traditional food sources during Djilba are similar to Makuru and included grazing animals, kangaroo (yonga), swans (mali), bandicoot (quenda), possums (kumal), wild carrot and native potato.
Djilba is a time to cleanse the body and shift the ‘down and in’ energy from Makuru season. The liver also needs support during this time.
The foods you choose now should support the liver and bitter, sour and pungent flavours are recommended. Avoid excessive consumption of alcohol, coffee, preservatives and sugar.
Opt for cooking methods at high temperatures for shorter times to ensure that your vegetables are still crunchy - stir-frying and steaming is perfect for this time.
Foods to Consider During Djilba:
Protein: Crayfish, sardines, mackerel, snapper, oysters, prawns, crab, mussels, smoked fish, scallops, prawn, calamari, wild caught salmon, kangaroo, venison, pork, duck, tofu, yoghurt, eggs.
Vegetables: Rocket, chicory, endive, beet greens, dandelion greens, broccoli, kale, cabbage, Brussels sprouts, cauliflower and broccoli sprouts, chlorella, spirulina, garlic, baby carrot, beetroot, saurkraut, celery, watercress, seaweed, radish, coriander, kohlrabi and sweet potato.
Fruit: Lemon, lime, apple, kiwi, plums, lychee, grapes.
Grains: Black rice, black quinoa, millet, barley, spelt, rye, oats
Herbs: Burdock root, reishi, shiitake, ginger, garlic, chamomile, rosehip, St Mary’s thistle, globe artichoke, chicory root, lemon, mint, rosemary.
Oils: Ghee, olive oil, flax oil, coconut oil, sesame oil.
Condiments: Miso, apple cider vinegar.